Spring Raw Pu-erh (Other)

This raw Pu-erh begins with a soft character and a distinctively thick, smooth mouthfeel. As the steeps progress, notes of bitterness and complexity emerge, eventually mellowing into an increasingly s. It leans smooth, sweet and complex.

Water around 95–100 °C (203–212 °F). In a mug, steep 3–5 min. For gongfu, use 5–7 g per 100 ml, 10–20 s steeps (10–20+ rounds). You'll get to see how the flavor changes across multiple rounds. Rinse the leaves once with boiling water before your first real steep. It cleans off storage dust and gets the flavor going.

Grown in Yunnan, China. This batch is from the Spring 2019 harvest.